Apple Pecan Bundt Cake

Spice Bundt Cake
Robert Linton / Getty Images
  • 50 mins
  • Prep: 10 mins,
  • Cook: 40 mins
  • Yield: 1 Bundt cake (12 servings)
Ratings (5)

Here's a recipe for a wonderful, moist apple pecan Bundt cake, perfect for dessert or a coffee get-together. Often identified with the fall season, the scrumptious apple flavor, with delicious pecans mixed throughout, will definitely satisfy your taste buds. It can be baked a day ahead, covered with a cake dome and left standing at room temperature.

A Bundt cake is one that is baked in a Bundt pan, which has a distinctive ring shape, inspired by a traditional European cake known as Gugelhupf which was particularly popular among Jewish communities in parts of Germany, Austria, and Poland. In the north of Germany Gugelhupf is traditionally known as Bundkuchen, a name formed by joining the two words Bund and Kuchen (cake).

The style of mold in North America was popularized in the 1950s and 1960s, after cookware manufacturer Nordic Ware trademarked the name "Bundt" and began producing Bundt pans from cast aluminum. Publicity from Pillsbury saw the cakes gain widespread popularity.

The Bundt cake is a favorite pie alternative. Plus, a Bundt cake, which is really just like an oversize muffin baked in a fancy pan, is easy to whip up. The moist texture and the flavor will have you baking this cake over and over for many years to come.

Suggestion: try this with a caramel glaze.

What You'll Need

  • 1/4 cup butter
  • 1/4 cup shortening
  • 1/2 cup sugar (light brown, packed)
  • 1 cup sugar (granulated)
  • 2 large eggs
  • 2 1/2 cups flour (all-purpose, sifted)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup milk
  • 1 1/2 cups apple (try Honeycrisp or Pink Lady, peeled and finely chopped)
  • 1/2 cup pecans (coarsely chopped)
  • 1/2 cup sugar (light brown, packed)

How to Make It

  1. Preheat oven to 350 F.
  2. Cream together butter, shortening, 1/2 cup brown sugar, and the granulated sugar. Beat in eggs, one at a time, beating well after each addition. Sift together the flour, baking powder, salt, and baking soda. Add sifted dry ingredients to creamed mixture alternately with the 1 cup milk. Fold in chopped apple.
  3. Pour batter into a generously buttered and floured 13 x 9 x 2-inch bundt baking pan. Combine 1/2 cup chopped pecans with 1/2 cup brown sugar; sprinkle over top of cake.
  1. Bake at 350 F for about 30 to 40 minutes, or until done. The cake will bounce back when lightly touched in center.

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